So you screwed up..........

[RichPB (richlife)]

... how "preservative" techniques may affect cooked meats -- or not help. ...

Perhaps I should have stated my question in terms of Scoville Units, but levels above jalapeno (5000) may be appropriate.

Edit: I consider this more anecdotal: https://www.foodbeast.com/news/capsaicin-facts/
This more suggestive: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4643145/